Vitamin E (Tocopherols)

Is the collective name for a group of fat-soluble compounds and exists in eight chemical forms (alpha-, beta-, gamma-, and delta-tocopherol and alpha-, beta-, gamma-, and delta-tocotrienol). It has pronounced antioxidant activities stopping the formation of Reactive Oxygen Species when fat undergoes oxidation and help prevent or delay the chronic diseases associated with free radicals. Besides its antioxidant activities, vitamin E is involved in immune function, cell signaling, regulation of gene expression, and other metabolic processes. Deficiency is very rare but can cause mild hemolytic anemia in newborn infants.

Fat-soluble vitamin. Functions in promoting reproduction and intracellular antioxidant. Found in Wheat germ oil, seeds, spinach, lettuce, egg yolk, vegetable oils, meat and milk.

A vitamin that is easily supplied by eating a relatively normal diet. It is found in such foods as vegetable oils, many vegetables, grain products, meats, fish, poultry, eggs, fruits, and nuts is a fat-soluble vitamin.

A fat-soluble vitamin, chemically called tocopherol, which could be important in ensuring normal pregnancy, birth and lactation, and is an important antioxidant in the body. It is present in the germs of cereals and in vegetable oils.

A vitamin that plays a key antioxidant role fighting free radicals. It is found in vegetable oils, seeds, nuts and whole grains.

The most active naturally occurring form of vitamin E is d-α-tocopherol. Other tocopherols having varying degrees of vitamin activity have been isolated.

Several forms of vitamin E varying in activity have been identified including the alpha, beta, gamma, and delta forms of tocopherols and tocotrienols, which are fat-soluble. Alpha-tocopherol is generally considered the most active form. Vitamin E is a powerful antioxidant and is particularly protective against lipid oxidation. Since the antioxidant properties of vitamin E can prevent destruction of lipid-rich cellular membranes, deficiency can produce hemolytic anemia in which red blood cells become fragile and are susceptible to breaking. This can result in diminished physical work capacity.

A vitamin that acts as an antioxidant, to help prevent oxygen from destroying other substances in the body, including other vitamins, such as vitamin A. It has been used to treat a rare form of anemia in infants. Research continues on the results of vitamin E deficiency, such as reduction in blood clotting.  Abundant sources of vitamin E are vegetables oils, beans, eggs, whole grains, liver, fruits, and vegetables.

Any of a group of fat-soluble vitamins (tocopherols) important in reproductive function and blood cell production; rich sources are vegetable oils, nuts, soybeans, and eggs.

Tocopherol, a fat-soluble antioxidant vitamin that helps form red blood cells, muscles, and lung and nerve tissue. Vitamin E is also important in reproduction. Vitamin E is composed of eight related compounds; four tocopherols and four tocotrienols. Alpha tocopherol is the main type of vitamin E in the body. Foods such as vegetable oils, whole grains, wheat germ, nuts, and leafy green vegetables are good sources of vitamin E. Most ready-to-eat cereals are also fortified with vitamin E. People who are taking anticoagulant drugs need to be careful about taking large doses of supplemental vitamin E because it can increase the risk of bleeding. Many people take vitamin E supplements to reduce their risk of heart disease, although studies have not shown conclusively that there are benefits.

Any of a group of chemically related compounds {tocopherols and tocotrienols) that have antioxidant properties and are thought to stabilize cell membranes by preventing oxidation of their unsaturated fatty acid components. The most potent of, these is a-tocopherol. Good sources of the vitamin are vegetable oils, eggs, butter, and, wholemeal cereals. It is fairly widely distributed in the diet and a deficiency is therefore unlikely.

A vitamin that consists of eight components: four tocopherols (of which alpha tocopherol is the most common constituent) and four tocotrienols. Vitamin E is an antioxidant found in many commonly consumed foods. Deficiencies of the vitamin in the general population are rare.

Helps protect the skin from the harmful effects of the sun’s UV light.

The umbrella term for a set of compounds crucial for maintaining normal cell structures, supporting specific enzyme functions, and aiding in the creation of red blood cells is Vitamin E. This vitamin also safeguards the lungs and other tissues from harm caused by pollutants and is thought to decelerate cellular aging. It can be found in sources like vegetable oils, nuts, meat, green vegetables, grains, and egg yolks.

A shortage of vitamin E in the diet is uncommon; it’s most frequently seen in individuals who have nutrient absorption issues, specific liver conditions, and in babies born prematurely. This deficiency results in the breakdown of red blood cells, ultimately leading to anemia. In infants, it triggers irritability and fluid buildup in the tissues, known as edema.